超声波处理对桑葚酒色泽、花青素含量及抗氧化能力的影响  

Effects of Ultrasonic Treatment on Color,Anthocyanin Content,and Antioxidant Capacity of MulberryWine

作　　者：雷昌贵[1] 孟宇竹 陈锦屏[3] 蔡花真[1] 姚会敏[1] LEI Chang-gui;MENG Yu-zhu;CHEN Jin-ping;CAI Hua-zhen;YAO Hui-min(Food and Chemical Engineering Department,Henan Quality Polytechnic,Pingdingshan 467000,Henan,China;Modern Service Department,Pingdingshan Institute Technology,Pingdingshan 467000,Henan,China;College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an 710119,Shaanxi,China)

机构地区：[1]河南质量工程职业学院食品与化工学院,河南平顶山467000 [2]平顶山技师学院现代服务系,河南平顶山467000 [3]陕西师范大学食品工程与营养科学学院,陕西西安710119

出　　处：《食品研究与开发》2023年第12期44-50,共7页Food Research and Development

基　　金：河南省高等学校重点科研项目(20B550007);河南省高校人文社会科学研究一般项目(2022-ZDJH-00363)。

摘　　要：为提高桑葚酒陈酿过程中的品质,该文将超声波应用于陈酿初期的桑葚酒中,探究不同超声波功率(100、200、300 W及400 W)处理对桑葚酒陈酿过程中色泽、花青素含量及抗氧化能力的影响。结果表明:超声处理并未对桑葚酒中花青素含量及抗氧化能力产生不良影响,并且与未处理样品相比,300 W超声功率条件下处理桑葚酒20 min,陈酿4周后其亮度值、红色值、饱和度值、亚硫酸盐稳定颜色值、酒龄值及花青素含量较高,抗氧化能力较强。研究表明,超声波增强桑葚酒在陈酿过程中的颜色呈现及抗氧化活性,300 W超声波处理条件是较为合适的桑葚酒陈酿处理条件。This study aimed to improve the quality of mulberry wine during aging by applying ultrasonic treatment to early-stage mulberry wine and investigating the effects of different ultrasonic power(100,200,300 W and 400 W)on the color,anthocyanin content,and antioxidant capacity of mulberry wine during aging.The results showed that the ultrasonic treatment did not adversely affect the anthocyanin content and antioxidant capacity of mulberry wine;after four weeks of storage under 300 W power ultrasonic treatment with 20 min,the values of brightness,redness,saturation,sulfate stabilized color,wine age and anthocyanin content of mulberry wine were higher than untreated samples.This suggested that ultrasonic treatment improves the color rendering and antioxidant activity of mulberry wine during aging,and 300 W ultrasonic treatment condition is optimum for aging mulberry wine.

关 键 词：超声波 桑葚酒 色泽 花青素含量 抗氧化能力 

分 类 号：TS262.7[轻工技术与工程—发酵工程]